Effects of cooking and reheating methods on the fatty acid profile of sea bream treated with rosemary extract

Title
Effects of cooking and reheating methods on the fatty acid profile of sea bream treated with rosemary extract
Authors
Keywords
-
Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 89, Issue 9, Pages 1481-1489
Publisher
Wiley
Online
2009-05-11
DOI
10.1002/jsfa.3612

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